Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Broiled Beef Juice
Ingredients
Directions
Broil the beef
Broil the beef over red hot coals, turning often to prevent juices from escaping.
Cook for 2 minutes on each side.
Cut the beef into small pieces.
Extract and serve the juice
Squeeze the juice through a lemon squeezer into a heated cup.
Add a pinch of salt and a shake of pepper.
Serve immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Beef + peppertop 10% of all pairsSmell alikemoderateCooked together18,971 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lean beef
- Provides the meat whose juices are pressed out as the drink.
- Coarse sea salt
- Seasons the extracted juice with a light salty flavour.
The step that matters
Turning the beef often over red hot coals. Frequent turning sears the outside quickly, which helps trap juices inside the meat so less escapes into the coals before you squeeze it.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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